Smoky Mountain Street Tacos

Allergens

Wheat, Soy, Dairy

Ingredients

• 1 lb beef skirt steak
• 2 tablespoons olive oil
• 2 tablespoons taco seasoning
• 8 small corn tortillas
• 1 small red onion, thinly sliced
• 1 jalapeno pepper, finely chopped
• 1 cup fresh pineapple, diced
• 1/4 cup cilantro leaves, chopped
• Salt and pepper to taste

Instructions

1. Combine the beef skirt steak, olive oil, taco seasoning, salt, and pepper in a ziplock bag. Marinate for at least 30 minutes.
2. Preheat your grill or stovetop griddle to medium high heat. Cook the steak until it reaches your desired level of doneness, about 5 minutes per side for medium rare. Remove from heat and let rest for a few minutes. Slice thinly against the grain.
3. In a bowl, mix together the red onion, jalapeno, pineapple, and cilantro to make the zesty pineapple salsa. Season with salt and pepper.
4. Heat the corn tortillas briefly on the grill or in a pan until soft and warm. Top each tortilla with sliced beef, followed by a generous spoonful of zesty pineapple salsa and a drizzle of creamy chipotle sauce.
5. Serve immediately while still warm, and enjoy the sizzling, smoky flavors and the energy of a Friday night tailgate.

Chef’s Insight

The key to this recipe is allowing the steak to rest after cooking, which allows the juices to redistribute throughout the meat for a tender bite.

Notes

Be sure to use fresh, high-quality ingredients for the best results.